Pork with Beans and Rice (Pineapple Chilli Relish accompaniment)
If you don't have a griddle pan, you can cook your steaks in a standard frying pan instead. These accompaniments also go well with Simon Howie Sirloin Steaks, simply cook the steaks to your liking.
What you'll need
- For the relish -
- 225g (8oz) prepared fresh pineapple
- 1 small red pepper
- 1 red chilli
- 2tbsp light soy sauce
- 1 piece stem ginger in syrup, drained and chopped
- For the rice -
- 2tbsp vegetable oil
- 1 garlic clove, peeled and finely chopped
- 1 bunch spring onions, trimmed and chopped
- 250g (9oz) cooked long grain rice
- 400g can black eyed beans, drained and rinsed
- salt and freshly ground black pepper
- 4 Simon Howie pork gigot steaks
Putting it all together
- First make the relish. Chop up the pineapple into small pieces and place in a serving dish. Halve and deseed the pepper and chilli and chop finely. Mix into the pineapple along with the soy sauce and ginger. Set aside.
- For the rice, heat 1 tbsp the oil in a large frying pan and gently fry the garlic and spring onions for 5 minutes until softened. Add the rice and beans and plenty of seasoning and stir fry for about 7-8 minutes until piping hot. Cover and keep warm.
- . To cook the pork, wash and pat dry the steaks, and season on both sides. Brush a large griddle pan with a little of the remaining oil and heat until smoking. Lay the steaks on the griddle and press down to seal. Reduce the heat and cook the pork for 6-7 minutes until golden. Brush the tops with remaining oil and flip the steaks over. Continue to cook for a further 5 minutes or until completely cooked through.
- To serve, drain the pork and serve with the rice and beans and a spoonful of the tomato relish. Sprinkle the pork with chopped chilli if desired.